• 250g granulated sugar
  • 100ml water
  • 1/2 tsp cream of tartar
  • 2 tsp lemon extract
  • Zest of ½ a lime
  • Gin & tonic sherbet
  • 150g caster sugar
  • 1 tbsp citric acid
  • 1 tbsp gin and tonic flavouring
  • 1 tsp lime zest


  1. Put the sugar, water and cream of tartar in a pan set over a medium-low heat. Heat gently until the sugar is completely melted, then increase the heat and boil until the mixture reaches ‘hard crack’ - 152 C on a sugar thermometer. Try not to move the syrup around too much, as it can catch around the edges, which will make the syrup turn a little brown. Remove the syrup from the heat and carefully stir in the lemon extract and lime zest - the syrup might bubble up a little bit as you add the flavourings so take extra care.
  2. Working quickly, spoon the sugar into moulds and push in lolly sticks as quickly as you can. Leave to set for 2 hours until completely set.
  3. To make the sherbet, put the sugar, citric acid, lime zest and gin and tonic flavouring into the small bowl of a food processor and whizz. Divide the sherbet between little bags or containers and to enjoy - dip the lollies into the sherbet!